White Chocolate Frosting

used for White Chocolate Fantasy Cake with Raspberry Filling
(Fix it just before frosting the cake.)

4 oz. white baking bar, chopped
1 1/2 cups whipping cream
1 Tbsp. cold water
1/2 tsp. unflavored gelatin
3 Tbsp. sugar

Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking bar and 1/2 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till baking baking bar starts to melt.
Immediately remove from heat and stir till smooth. Cool completely. In a 1-cup glass measure combine the cold water and unflavored gelatin. Let stand for 2 minutes.
Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. In the chilled mixing bowl beat the remaining 1 cup whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over the whipping cream mixture. Beat till soft peaks form. Continue beating, gradually adding cooled baking bar mixture till stiff peaks form.
Do not overbeat! Use immediately to frost cake. Makes about 2 1/2 cups frosting.

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